The two best dishes belonged to Sarah and Jess, and it was the latter's first savoury dish that won her the chance to compete against Jacqui Challinor from Nomad restaurant.
Chloe and Sashi arrived at the Panama Dining Room in Melbourne to cook a two-course meal for 30 customers under mentorship from Gary. Sashi picked fish 'n' chips to pit against Khanh, Chloe cooked against Jess with beef and three vegetables, and Samira chose the chicken meal to face Reece. Aldo, Jess, Samira, Sarah and Sashi had 45 minutes to cook their chicken wings with a side dish in the first round. Sashi scored 20 points for his ... The finalists were assigned ingredients in a Mystery Box from past seasons: Ben (with the Burn Box from season 2), Chloe (with the Small Box from season 6), Jess (with the Molecular Gastronomy Box from season 5), Khanh (with the Big Box from season 7) and Sashi (with the Silver Box from season 6), to cook their dish in 60 minutes. After Chloe was pronounced safe, Jess and Sarah missed the flavour palate of Saransh's dish. Hoda's final dish won praise but Jess undercooked her chicken ... After Reece and Gina are eliminated in the first two rounds, Sashi beat Khanh for an opportunity to face executive chef Andy Harmer from Melbourne and win a second immunity pin.
Samira, Genene, Kristen and Lisa, who had the remaining top five dishes, were assigned to start in the first leg of a team relay Invention Test and to highlight honey in their dishes. Jenny's mousse was too runny after struggling with her egg whites and Adele's cheesecake was rushed on the assembling while both of their cookies were underbaked. Khanh relied on his heritage ... Gina, Khanh, Reece and Sashi faced a three-round sudden death skills challenge: dice vegetables in brunoise cut, prep a hollandaise sauce and cook a salted caramel sauce.
Khanh took the advantage to beat the chef by picking Vegemite over peanut butter to cook his chicken and Vegemite dumplings. The tenth series of the Australian cooking game show This series introduces a change in the Mystery Box Challenge. Kristen succeeded to compete against pastry chef Alice Wright and, from a neapolitan ice cream, chose chocolate (over strawberry and vanilla) to cook her dessert in 75 minutes. The Red team, led by captain Lisa and vice-captain Reece, and the Blue team, led by Sarah and Jess, memorize the recipes of the dishes from executive chef Robin Wickens and head chef Dave Sutherland.
Ben, Chloe and Michelle had to follow Gordon to recreate his dish of marron raviolo with shellfish bisque and lemon vinaigrette before plating the dish ten seconds after Gordon.
S10, Ep4. The dish was Joe Grbac's yoghurt panna cotta and almond sponge with seven mandarin elements.
In the 75-minute Invention Test, the remaining finalists chose to cook desserts. The Top 9 arrive at Darwin and are divided into teams of three to take charge of prepping 450 canapés (gluten-free, halal, savoury and vegetarian) with native Australian ingredients and local produce to cater a Royal reception for Prince Charles, his wife Camilla and 150 guests in three-and-a-half hours. He chose one of the two citrus fruits (lemons over oranges) as the core ingredient. The challenges this week took place in South Australia and in the first of the two challenges at Victoria Square, contestants were given 60 minutes to prep a dish with local produce from South Australian farms.
He won the eleventh season of MasterChef Australia. Gordon Ramsay, the celebrity chef, was introduced as the show's guest judge for the first time.
Ben, Brendan, Chloe, Hoda, Khanh and Samira each had to spin an edible game wheel made out of chocolate by Kirsten Tibballs to determine their assigned ingredient (almond, banana, cinnamon, coconut, lemon or peppermint) to cook a dessert in 75 minutes. Ben, Chloe, Kristen and Reece took turns naming one of 36 flavours of gelato where a lone contestant would advance to compete in the second round of the Immunity Challenge. All four of them made it into the Top 10. The contestants need to imagine they are hosting the judges at their house for a meal, cooking anything they want. Plus, a final MasterClass of the season. The prawn filling for the entrée was overcooked, the salmon was raw for the main and the panna cotta for the dessert was not set.
During her 60 minutes, Alanna cooked Squid with Ink Sauce and Lemon Dressing. The Blue team produced the only impressive dish and joined Sarah in vying for the Immunity Challenge. After the round, both of Ben's dishes didn't meet the standards in the judging - his crab with finger limes and avocado cream lacked texture and his coating for his deep-fried whiting with peas and garlic sauce was undercooked as he scored 20 points for his entrée and 21 points for the main. Khanh's savoury dessert of ... Ben survived the second round, leaving Jess and Reece to cook-off in the final round with 60 minutes each and all the correctly-identified ingredients from the first two rounds. While Sashi's lacked finesse, Chloe's was ... Pressure Test: Peter Gilmore's Snow Egg - The losing contestants from each challenge, except Reece who used his immunity pin, had to recreate three servings of Peter Gilmore's Snow Egg from season 2 in two-and-a-half hours and plate the dish in ten minutes.
The sixteen contestants were divided into two teams to replicate a main course and a dessert from the restaurant Wickens at the Royal Mail Hotel in Dunkeld. The lid is lifted on Nigella's mystery box to reveal some of her favourite ingredients. The plate was composed of a grilled marron tail, marron tartare, smoked cauliflower, pickled daikon, marinated smoked shiitake mushrooms, pickled mushrooms, pickled dulse, sea vegetables and a sherry mushroom stock.
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